• Lisa Jarvis

Mediterranean Shrimp



Tonight I made this totally delicious Mediterranean shrimp dish and it was a hit with the whole family! The sauce is so light but zesty and flavorful. I cooked garlic and onion, added tomatoes, kale,artichokes, Kalamata olives, capers, and a little crushed red pepper. I let that simmer for a little bit and added the shrimp and in just a few minutes, this was ready to enjoy. It was very Mediterranean and something different. The saltiness of the capers and the olives was so good with the tomatoes and the shrimp. I highly recommend this recipe to you. You can serve it over pasta (whole grain, or zucchini noodles) or without pasta at all. I served mine with some extra sauteed kale and it was just so good I had to dip up a little more! My husband said this was his new favorite. I hope you try it!

Here's what you need: ( to serve 4)

1 lb shrimp ( peeled and deveined. I served them tail off)

2 T olive oil

2 cloves garlic minced

1 small onion chopped

1 24 oz petite diced tomatoes undrained

2 cups chopped kale

1 cup canned artichoke hearts quartered

1/2 cup Kalamata olives, pitted

2 T capers

1/2 t crushed red pepper (more if you want more spice)

Grated parmesan to garnish

Your choice of whole grain pasta or zucchini noodles to serve

Heat olive oil in a large skillet over medium heat. Add the garlic and cook for a couple of minutes. Add the onion and let it cook until browned, about 5 minutes. Stir in the tomatoes, kale, artichokes, capers, olives, and crushed red pepper. Bring this to a boil then lower to a simmer. Let it simmer for about 15 minutes. Add the shrimp to the sauce and stir. Cook for about 5 minutes or until the shrimp is cooked. Serve over pasta if you want or a side of more of the kale sauteed in a separate pan in a little olive oil. Enjoy!


#Shrimp

©2018 by Food For Thought. Proudly created with Wix.com